2Tbspof fried shallots crispavailable at Asian grocery store
1Tbspof the dried shrimp powder
2Tbspof chopped peanuts
Small pinch of salt to taste
Small pinch of cayenne pepperoptional
Small bunch of Vietnamese Coriander/rau ram or substitute with half coriander leaves and half mint leavesroughly chopped
Instructions
Prepare the peanuts and dried shrimps:
Soak the dried shrimps in warm water for about 5 minutes. Rinse off water and pat dry with paper towel. Preheat a small skillet on high heat without any oil. Add in the dried shrimp and saute until fragrant and dried up further, about 5 minutes. Let them cool down. Place into a food processor and process into fine shreds. Set aside
Rinse the skillet with clean water. Preheat on fire again. Add in the peanuts and stir to roast the peanuts, but don’t burn them, about 3-4 minutes. Let them cool and chop coarsely on the food processor. Set aside
Preparing the salad:
Place the grated carrot in a large bowl. Season it with fish sauce and lime juice and toss to mix. Then add in 1 Tbsp of dried shrimp powder, cayenne pepper and toss to mix again
When ready to serve, sprinkle on the fried shallots crisp, 2 Tbsp of chopped peanuts, and coriander leaves. Serve immeidately